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New Mexico

The Land of Enchantment is enchanted with chiles! New Mexico’s official state question -- “red or green?” -- refers to the choice of chile sauce offered at New Mexico restaurants. In New Mexico, chiles are found fresh, frozen, dried, and canned; New Mexicans enjoy them in egg burritos for breakfast, and in breads, casseroles, stews, even steeped in beer. No doubt about it, New Mexico is a prime place for Southwest Cuisine. The evolution of New Mexico’s cuisine began early, when Spanish explorers first encountered Pueblo Indians in the 16th century, tending fields of beans, squash, and corn of various colors. The Spanish introduced chiles and beef into the mix. And the cuisine progressed from there. Green chile stew and rellenos casserole are stand-out examples of New Mexican-style Southwest cuisine. The state vegetables are chiles and frijoles. The official state fish is the cutthroat trout. And the state cookie is the bizcochito, an aniseed-flavored cookie. Ranching has been an important part of the New Mexico economy since the railroads were first laid down in the 1880s.

	Featured Cook Debra Hodges Cooking Level: Intermediate Home Town: Shenandoah, Iowa, USA Living In: Roswell, New Mexico, USA
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